SCOUTING FOR GIRLS 
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are potatoes and onions. Choose potatoes with small 
eyes and of uniform medium size, even if you have to 
buy half a bushel to sort out a peck. They are very 
heavy and bulky in proportion to their food value; so 
you cannot afford to be burdened with any but the best. 
Cereals and beans take the place of potatoes when you 
go light. 
“Fresh onions are almost indispensable for seasoning 
soups, stews, etc. A few of them can be taken along 
almost anywhere. I generally carry at least one, even 
on a walking trip. Onions are good for the suddenly 
overtaxed system, relieve the inordinate thirst that one 
experiences the first day or two, and assist excretion. 
Freezing does not spoil onions if they are kept frozen 
until used. 
“Beans — A prime factor in cold weather camping. 
Take a long time to cook (‘soak all day and cook all 
night’ is the rule). Cannot be cooked done at altitudes 
of 5,000 feet and upward. Large varieties cook quick- 
est, but the small white navy beans are best for baking. 
Pick them over before packing, as there is much waste. 
“ Split Peas — Used chiefly in making a thick, nourish- 
ing soup. 
“ Dehydrated Vegetables — Much of the flavor of fresh 
vegetables is lost when the juice is expressed or evap- 
orated, but all of their nutriment is retained and enough 
of the flavor for them to serve as fair substitutes when 
fresh vegetables cannot be carried. They help out a 
camp stew and may even be served as side dishes if one 
has butter and milk to season them. Generally they re- 
quire soaking (which can be done over night) ; then they 
are to be boiled slowly until tender, taking about as 
much time as fresh vegetables. If cooking is hurried 
they will be woody and tasteless. 
“Dehydrated vegetables are very portable, keep in any 
